Emerald Isle Greenscape Salad (Printable Page)

Layered green ingredients paired with creamy cheese create a vibrant, fresh, and visually stunning salad.

# What You Need:

→ Greens & Base

01 - 3.5 oz baby spinach leaves
02 - 1.75 oz arugula
03 - 1 small cucumber, thinly sliced
04 - 1 green bell pepper, diced

→ Green Accents

05 - 2 kiwis, peeled and sliced
06 - 3.5 oz green grapes, halved
07 - 1.75 oz green olives, pitted and sliced
08 - 1 oz fresh basil leaves

→ Dressing

09 - 3 tbsp basil pesto (store-bought or homemade)
10 - 2 tbsp extra-virgin olive oil
11 - 1 tbsp lemon juice
12 - Salt and freshly ground black pepper, to taste

→ Cheese River

13 - 3.5 oz fresh mozzarella, torn into small pieces or cut into thin strips
14 - 1 tbsp crème fraîche or Greek yogurt (optional, for extra creaminess)

# Steps:

01 - Arrange baby spinach and arugula as a base on a large serving platter, creating a lush green landscape.
02 - Layer thinly sliced cucumber and diced green bell pepper evenly over the greens to add color variation.
03 - Distribute kiwi slices, halved green grapes, and sliced green olives across the greens, building depth and shade variation.
04 - Nestle fresh basil leaves throughout the salad to enhance aromatic freshness and complement the green palette.
05 - Whisk basil pesto, olive oil, lemon juice, salt, and pepper together until smooth.
06 - Evenly drizzle the dressing over the entire salad.
07 - Create a meandering line of fresh mozzarella pieces across the salad to mimic a river. Optionally, dot with small spoonfuls of crème fraîche or Greek yogurt for extra creaminess.
08 - Present immediately to showcase the layered green hues before tossing.

# Expert Advice:

01 -
  • It's a showstopper that makes you look like you spent hours in the kitchen when really it takes just 25 minutes—the perfect secret weapon for impressing without stress.
  • Every bite is a different texture and flavor combination, from creamy mozzarella to tart kiwi to briny olives, so it never gets boring.
  • It's naturally vegetarian and gluten-free, which means everyone at your table can enjoy it without compromise or complicated substitutions.
02 -
  • Assemble this salad no more than 15 minutes before serving—the greens will start to soften and the colors will fade if it sits too long. Timing is everything here because the visual appeal is half the point.
  • Your dressing should taste bold and bright on its own, because it's going to be distributed across a lot of mild greens. Taste and adjust before adding it to the salad.
  • Room-temperature mozzarella tastes exponentially better than cold mozzarella. Take it out of the fridge at least 15 minutes before assembling. It becomes creamy and rich instead of rubbery.
03 -
  • Slice your cucumber on a mandoline if you have one—those paper-thin slices elevate the entire presentation from homemade to restaurant-quality in seconds.
  • Make your dressing right in the bottom of a large bowl, then gently toss your greens in it before transferring to the platter. This ensures even distribution of flavor without over-handling the delicate leaves.
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